TIGER SUGAR Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION IN THE FRONT PREP AREA, REAR DEEP FRYING PREP AREA. EQUIP HANDWASHING SINKS WITH HAND DRYING PROVISIONS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HANDWASHING SINKS IN THE FRONT FOOD PREP AREA AND THE DEEP-FRYING PREP AREA. INSTRUCTED TO EQUIP ALL HANDWASHING SINKS WITH SOAP AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C), CONSOLIDATED WITH ABOVE CITATION

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES. FOUND CONTAINER OR FRIED CHICKEN AT 83.0F. MANAGEMENT DISCARDED MENTIONED CHICKEN. APPROXIMATELY 20LBS AT $125 WORTH OF PRODUCT DISCARED. INSTRUCTED TO KEEP HOT HOLDING TEMPERATURES OF TCS FOODS 135 OR ABOVE AT ALL TIMES IN HOT HOLDING UNITS. PRIORITY VIOLATION 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES TCS FOODS. FOUND 2 CONTAINERS OF RAW MARINATED CHICKEN AT STORED ON FOOD PREP TABLES AT TEMPERATURES RANGING 53.0F-67.8F). MANAGER DISCARDED APPROXIMATELY 30LBS AT $140 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW INSIDE COLD HOLDING UNITS. PRIORITY VIOLATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

APPROVED THAWING METHODS USED - Comments: OBSERVED A BOX OF FROZEN CHICKEN BEING IMPROPERLY THAWED ON A SHELF UNDER A FOOD PREP TABLE IN THE DEEP-FRYING PREP AREA. INSTRUCTED TO PROPERLY THAW TCS FOODS IN A COLD HOLD UNIT OR RUNNING UNDER COLD WATER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DIGITAL AND STICK INSECT CONTROL DEVICES IMPROPERLY STORED THROUGHOUT FACILITY. FOUND ON FOOD PREP TABLE WITH FOOD ITEMS IN THE DEEP DRYING PREP AREA, ON THE SHIELD OF THE DEEP-FRYING UNIT, AND ON THE CEILINGS IN THE DISHWASHING AREA. INSTRUCTED TO RELOCATE FROM FOOD PREP TABLES AND COOKING EQUIPMENT AND MENTIONED CEILING TILES.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 6-10 BIG FLIES THROUGHOUT REAR FOOD PREP FACILITY AND APPROXIMATELY 25-35 MICE DROPPINGS IN THE REAR STORAGE AREA ON THE FLOORS AND WOODEN PALLETS. INSTRUCTED TO ELIMINATE FLY ACTIVITY AND REMOVE MICE DROPPINGS, MUST CLEAN AND SANITIZE AFFECTED AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED ICE SCOOP IMPROPERLY STORED INSIDE THE ICE BIN IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE WITH THE HANDLE NOT MAKING CONTACT WITH ICE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER THROUGHOUT FACILITY. HANDWASHING SINKS IN PREP AREAS, THREE COMPARTMENT SINK USED FOR WARE WASHING, TOILET ROOM FOUND AT TEMPERATURES RANGING (76.0-77.0F). INSTRUCTED TO RESTORE HANDWASHING SINKS TO 100.0F AND THREE COMPARTMENT SINK 110.0F AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C)

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE FRONT AND REAR OF THE FACILITY IN NEED OF CLEANING ESPECIALLY UNDER THE SHELVES AND THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES AND PROVIDE RECORDS ON SITE AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES AND PROVIDE RECORDS ON SITE AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.